"The whole world is an art gallery when you're mindful. There are beautiful things everywhere and they're free." - Charles Tart
It all started with the pears...their color and shape were begging to be photographed. As I was gathering my 'props' for pictures I remembered my cast iron skillet...then it dawned on me...I could cook in the skillet too. :) Some research on the internet and my little tart recipe was born.
It is simple. There are not many spices, if you like a lot of flavor I suggest you add more, maybe some ginger. The premade refrigerated Pillsbury pie crust in the red box works great for this tart. If you don't have a cast iron skillet, no worries, a baking sheet with parchment paper should do the trick. (I didn't try the baking sheet with parchment paper, I read it on the internet. If you try it that way let me know how it worked. :)
A Little Tart
from the kitchen of Michelle at www.kneedeepindandelions.blogspot.com
1 refrigerated premade piecrust
4 pears - peeled, sliced in thin slices about 1/4 inch thick
1 Tablespoon lemon juice
1 1/2 Tablespoon cornstarch (flour would work in a pinch)
3 Tablespoons brown sugar
1/2 Teaspoon cinnamon
Any other seasoning you think my work
Toppings (optional, see below)
Preheat oven to 375° F
· Set the piecrust out according to the directions on the box.
· Peel and slice pears, placing them in a medium size bowl.
· Toss pears with lemon juice.
· Mix in the cornstarch, brown sugar, cinnamon and other spices you may add, until evenly coated.
· Roll out the piecrust to make a 11 inch circle. (My cast iron skillet was 9 inches.)
· Place the crust in a cast iron skillet or on a parchment lined baking sheet.
· Place the pear mixture in the middle of the crust, leaving about 2 inches of the crust bare.
· Fold the crust over the pears leaving a large hole for the pears to peak out.
· Bake at 375° F for approximately 35-40 minutes. Since every oven is different, check at 25-30 minutes to make sure it isn't over browning. When the tart is a light golden brown and bubbly it is finished.
· Let it sit for a few minutes to cool off before serving. The tart tastes best eaten the day it is cooked.
· A scoop of vanilla ice cream or dollop of whipped cream
· A drizzle of caramel, chocolate, or maybe honey.
· What about a caramel cream sauce...
If you make the little tart let me know how it worked out and any changes you made. I would love to know. :) I feel recipes are more like guidelines, I always change them up a little to fit my families tastes, and mine, next time I am planning to make the tart with apples. Enjoy!
Thank you so much for stopping by!
Have a great day!